Pan-Seared Steak with Garlic Butter and Herb-Roasted Mushrooms

This weeknight steakhouse plate delivers big flavor from a hot, hard sear and a whisper of garlic butter rather than a heavy sauce, keeping the dish light while still rich and satisfying. A lean cut of sirloin is seared quickly to a deep golden crust, then finished with just enough butter, garlic and fresh herbs to coat the surface with flavor without weighing the plate down. Earthy mushrooms roast alongside in the same pan, soaking up garlic and herb aromatics and adding umami depth and fiber to round out the meal. Portioned for a modest, protein-forward plate, this recipe keeps the ingredient list short and the technique simple: one pan, a hot stove, and about fifteen minutes of active cooking. It's built to deliver well over 30 grams of protein per serving from the beef itself, with the mushrooms providing bulk, moisture and a savory counterpoint so the meal feels complete without being overly large or greasy. Serve it with a simple green vegetable or leafy salad if you'd like extra fiber and volume on the plate.</long_description> <parameter name="meta_description">Lean seared sirloin with light garlic butter and herb-roasted mushrooms. A quick, protein-rich keto dinner ready in under 20 minutes.

Ingredients

• 10 ozsirloin steak, about 5 oz per serving, trimmed of excess fat, patted dry
• 8 ozcremini mushrooms, halved or quartered if large
• 1.5 tbspolive oil
• 1 tbspunsalted butter
• 3garlic cloves, 2 minced for butter, 1 smashed for mushrooms
• 1 tspfresh thyme, leaves, or 1/2 tsp dried
• 1 tspfresh rosemary, finely chopped, or 1/2 tsp dried
• to tastesalt
• to tasteblack pepper, freshly ground
• 1 tbspfresh parsley, chopped, for garnish

Method

1. Pat the steak dry with paper towels and season both sides generously with salt and pepper. Let it sit at room temperature while you prep the mushrooms.
2. Halve or quarter the mushrooms and mince two garlic cloves; smash the third garlic clove with the side of a knife.
3. Heat the olive oil in a cast iron skillet over medium-high heat until shimmering. Add the mushrooms and smashed garlic clove, season with a pinch of salt and pepper, and spread into a single layer.
4. Sauté the mushrooms, stirring occasionally, until deeply golden and tender, about 6 minutes. Transfer to a bowl and loosely tent with foil to keep warm. 6:00
5. Return the skillet to medium-high heat. Once very hot, add the steak and sear without moving it for 3 minutes to form a deep crust. 3:00
6. Flip the steak with tongs and sear the second side for 2-3 minutes for medium-rare, or until it reaches your desired doneness. 2:30
7. Reduce heat to low, push the steak to one side, and add the butter, minced garlic, thyme and rosemary to the pan. Tilt the skillet and spoon the melted herb butter over the steak for about 1 minute. 1:00
8. Transfer the steak to a cutting board and rest for 5 minutes before slicing against the grain. 5:00
9. Slice the steak, plate alongside the roasted mushrooms, spoon over any remaining garlic butter from the pan, and garnish with chopped parsley.